It took me ten years to develop this double chocolate chip cookie recipe, which is an adjusted version of one from an old cookbook. I’ve been told to sell these cookies because they are so, so, so, so amazing!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 40 |
| Yield: | 40 cookies |
Ingredients
- 1 cup margarine, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅓ cup unsweetened cocoa powder
- 3 cups semisweet chocolate chips
Instructions
- Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- ALLRECIPES / VICTORIA JEMPTY
- In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
- ALLRECIPES / VICTORIA JEMPTY
- Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips
- ALLRECIPES / VICTORIA JEMPTY
- Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared cookie sheets.
- ALLRECIPES / VICTORIA JEMPTY
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
- ALLRECIPES / VICTORIA JEMPTY
Nutrition Facts
| Calories | 162 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 148 mg |
| Sugars | 16 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Very good recipe! I added some left over nut mix and I think it was really good. I made mine larger so that the outer edges were crispy and inside was soft. I also followed suggestions to cut sugar to 3/4 C for the white and brown sugar and increased cocoa powder to 1/2 C – glad I did. If looking for chocolatey punch, this is a good recipe.
I used 3/4 cup of each sugar and gluten free flour (King Arthur 1 to 1) and they were great! The gluten free flour held its shape well, so I would recommend flattening them a little bit and sprinkling sea salt on top before baking.
I will be making these later today and I cant wait but I am going to have to use butter instead of margerine.
A kid visiting us wanted to make “chocolate cookies with chocolate chips in them”, so I did a little hunting for a recipe and we ended up making these. Taste and texture were perfect!
I used 3/4 cups of the sugars instead of full cups and they turned out really well!
It made really great cookies. I did alter it slightly by only using 3/4 cup of each sugar, as well as using Hersheys Special Dark cocoa powder, and using 1 1/2 cups semisweet chips and 1 1/2 cups white chocolate chips effectively making triple chocolate cookies. My wife absolutely loves them.
The only thing I did differently was to use butter since I didn’t have margarine. I knew by the title this was going to be sweet, but dang… too sweet for me! The next time I make these I will reduce the sugars to 3/4 cup each, and the semi sweet chips to 2 cups. I’d also chill the dough for an hour or so because my cookies spread too much this time.
I added a but more semi sweet coco powder not much . I think I made a double batch. But cut back to 2/3 cup of white and brown sugars times 2 they really turned out great. Filled up a 6qt mixing bowl. I went by color as to the powder. Oh I also used butter and 3 cookie sheets and parchment paper. That way I had a rythem going. Oh don’t forget after mixing put in fridge for a couple of hrs. Of course I shared lol . Sister in law who has baked for a number of years loved them. Gave her 3 dozen. Now I get complained to about girlfriend putting on 13 lbs. Lol I told her she didn’t have to eat them. I had a dozen myself lol. With a tall glass or two of mòo juice.
Look good.
Truly the best double chocolate chip recipe we have made and we will look no farther! Yum!! We had the Hershey Special Dark cocoa so that is what we used. I’ve made the recipe twice. Once with 2 cups of Nestle Tollhouse semi-sweet chocolate chips and another time with a mix of Nestle Tollhouse Espresso/Nestle Tollhouse Butterscotch. Delicious!
yes it was the best have ever made! thanks a lot for showing me the recipe!
I made these cookies for a fundraiser. I used mocha chips instead of chocolate chips and they were so good. The cookies were a hit at the fundraiser! I will be using this recipe again.
Just made these cookies added peanut butter chips and milk chocolate chips and fantastic
Excellent cookie. I made a half batch since it’s just my husband and I. I used a medium scoop and got 12 large cookies out of the half batch. Also, I added 1 tsp of instant espresso powder to bring out a little more chocolatey goodness. This batch is destined for ice cream sandwiches for a special Valentine’s Day treat. Thanks for sharing your recipe!
Very good recipe. I added half a cup of chopped pecans and used almond extract instead of vanilla.
love it!! super easy and super good!!
Good cookies. A little rich. Hard to imagine that I could ever say that!
A huge disappointment. I should’ve read the comments first. I made them exactly as written. I’m a good baker… these baked up flat. The author says to specifically use a tablespoon of dough. I think that was part of the problem. Nice chocolatey flavor but I won’t waste my time or ingredients again. Tastes good, looks awful.
Awesome cookies! Baked them for twelve minutes and they were perfect!!!
I made these exactly according to the recipe, delicious, husband approved! Will be sending them to our college grandson, he will love them!
Very easy to male and super yummy!